Cheezy Chili Mac
Shared by: holfit
Source:
www.dietdessertndogs.com
Ingredients
-
1 can
(400 ml) Amy’s Spicy Chili
-
2 cups
(480 ml) vegetable broth or stock
-
2 cups
(480 ml) dry pasta of your choice
(I prefer macaroni for this dish, but we had shells on hand, so I used those)
-
CHEEZY SAUCE:
-
1⁄2 cup
(75 g raw cashews
-
1 Tbsp
(15 ml) tahini (sesame paste)
-
4 tsp
(20 ml) freshly squeezed lemon juice
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2 tsp
(10 ml) apple cider vinegar
-
1⁄2 medium
sweet red pepper
cored, seeded and cut in chunks
-
1 cup
(240 ml) plain unsweetened almond or soy milk
-
1⁄4 tsp
(1 ml) fine sea salt
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1⁄2 tsp
(2.5 ml) dijon mustard
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1 Tbsp
(15 ml) tapioca
potato or corn starch
-
1⁄2 tsp
(2.5 ml) paprika
-
1⁄2 tsp
(2.5 ml) turmeric)
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1 Tbsp
(15 ml) extra virgin olive oil
preferably organic
-
Combine all ingredients in a blender and blend until smooth. If you are using this as a sauce on its own (and not in this recipe)
you can cook it over medium-low heat until thick, 5-10 minutes.
Directions
Visit dietdessertndogs.com for directions.